Easy Mediterranean graze bowl
SERVES 4 GET IT TOGETHER Preheat the oven to 220C/200C fan/ gas 7. Halve 250g mixed baby peppers lengthways and deseed them (or you can leave them whole and deseed once cooked). Arrange in a roasting pan, drizzle over 1 tbsp good olive oil, season with salt and black pepper and roast for about 30 minutes. Leave to cool and slice into strips if wished. You could also use ready-roasted peppers from a jar. Have ready 120g feta, 80g pitted green olives, 200g halved small cherry tomatoes, 4 slices ibérico or other air-dried ham and 4 small handfuls of rocket leaves. Divide all the above ingredients attractively among four suitable bowls or soup plates, or arrange on one large platter for sharing. DRESS & SERVE For the dressing combine 1 tbsp balsamic vinegar and 1 tbsp good olive oil. Drizzle some dressing over each bowl or serve on the side. Scatter over some toasted pine nuts and offer a few thin grissini (for example Crosta & Mollica brand) or other skinny bread sticks on the side.